THE BIKERIDERS Full Movie
THE BIKERIDERS Full Movie
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Short filmTranscript
00:00 (bluegrass music)
00:02 - Welcome to Big Bri's Western Style Barbecue.
00:29 We're gonna be cooking with oak wood today in the oak pit,
00:32 and we're gonna make it as simple as possible for you.
00:34 You just follow the tips that I give you,
00:36 and you can't go wrong.
00:37 (bluegrass music)
00:40 (blues guitar music)
00:43 Thing we did is put some dry tender,
01:05 oak wood tender inside the barbecue pit.
01:09 We're gonna start it up and light it up right now.
01:11 You start out with some paper, either paper bags,
01:14 or if you don't have paper bags, newspaper.
01:17 Get it rolled up, then put your small wood on top of that,
01:22 small dry wood, little kinlin is what we call it.
01:26 It's a quarter inch pencil size up to half inch,
01:31 and we'll get that going.
01:33 Make a good pile so that it gets a good fire going,
01:36 and then it'll light the rest of your wood
01:38 without having to poke at it forever.
01:41 You just wanna get a good fire going,
01:43 get a good hot bed of coals,
01:45 and then just add to it slowly.
01:48 Main secret to getting a good barbecue
01:51 is having a good bed of coals to start with.
01:54 When it starts turning white all over,
01:57 you wanna just add a little bit more wood to it
02:00 so that you don't lose your heat.
02:02 Throw some of this dry stuff in
02:05 and get it really going good.
02:07 (bluesy music)
02:09 What we do, the Western style,
02:24 is not so much smother it with sauces,
02:28 but let the oak wood just cook the meat
02:31 and let the taste of the meat speak for itself.
02:36 (bluesy music)
02:37 Okay, while we're letting that fire burn down,
02:40 we're gonna start on our country style potato salad.
02:43 We're gonna start off with eight cups of red potatoes.
02:47 I went up to Idaho and grew these myself,
02:50 and so they're real special here.
02:52 We're gonna do eight cups of red potatoes.
02:56 Then we're gonna take a cup and a half
03:00 of black whole olives.
03:04 Now we're gonna take some Spanish olives,
03:07 a three quarters of a cup.
03:09 This is gonna be a spicy potato salad.
03:12 It's gonna be kind of a sweet and sour.
03:15 We'll take a half cup of dill pickle.
03:18 We'll throw that in there.
03:20 A half cup of sweet pickles.
03:24 We're gonna throw them in there.
03:26 You're gonna take yourself some pepper.
03:32 Probably a couple teaspoons.
03:34 A little pepper, throw it in here.
03:38 Get everything covered.
03:41 Give it a nice little bite.
03:43 And now we're gonna go with six hard boiled eggs,
03:48 chopped up, not too fine.
03:51 Of course, we're gonna throw that into the potato salad.
03:58 Two cups of chopped celery.
04:02 We're gonna throw that in there too.
04:04 Starting to look good.
04:07 Now we're gonna throw four tablespoons of Dijon mustard.
04:13 Looks good.
04:26 Now we got eight tablespoons of mayonnaise.
04:29 Might not wanna put it all in at once.
04:35 You wanna kinda stir it around.
04:36 Kinda just mix it up.
04:38 You can add different things into this.
04:42 Chop some rosemary, maybe some basil.
04:46 All right, now this is ready to go to the refrigerator.
04:50 'Cause you don't wanna leave mayonnaise sitting out,
04:53 not unfridgerated.
04:55 (upbeat music)
04:57 Oh yeah, that's it.
05:04 That's some good stuff there.
05:06 That's good stuff, Maynard.
05:08 We're ready.
05:08 (upbeat music)
05:11 (blender whirring)
05:14 Now that the fire has taken care of all my grease
05:32 from the last burn,
05:34 take it, go across and brush her down
05:38 so it doesn't rust.
05:40 Clean the top and the bottom.
05:43 Just about ready for the meat to come on.
05:48 Okay, I think we're about ready to get this thing going.
05:54 We've got a good bed of coals now.
05:56 Fire's burning really good.
05:58 So now we got this going.
05:59 We're gonna go and get our marinades ready
06:03 and start preparing our wild game to throw on the pit.
06:09 (upbeat music)
06:11 Venison, you take some back strap.
06:17 I have here the wild game.
06:22 What you wanna do is you wanna take the sinew off of it.
06:27 What we have here, it already started.
06:32 This is the sinew on the back strap.
06:36 Where the back strap is, starts out behind the shoulders,
06:40 goes all the way down the back.
06:41 It'd be what you make your loin chops out of.
06:45 So we're gonna take the sinew off.
06:47 What that does, it makes it a tender piece of meat.
06:50 'Cause if you leave the sinew on, it stretches real tight
06:54 and it'll make your meat a lot tougher.
06:59 So then once we get this off,
07:03 we're gonna take some sauce that I've mixed up,
07:08 put it in an injector,
07:10 and then we're gonna inject this venison
07:12 and make it taste really good.
07:16 That's what we're gonna do.
07:18 A lot of people can't take the game taste
07:20 of some of this wild game.
07:22 So this is what we're doing.
07:23 We're taming it down,
07:24 showing you something that you can do if you're a hunter.
07:27 And you get out there in the woods
07:28 and you got some wild game
07:31 and maybe your wife doesn't like it.
07:33 But if you have a taste,
07:34 you can doll it up a little bit
07:36 and make it to where everybody would be begging for it.
07:40 This is the type of meat that you ask your friends
07:43 if they want some, how you do it.
07:44 You go, did you hear that?
07:48 No, you didn't hear that
07:49 because you're gonna keep it all to yourself.
07:50 That's what you're gonna do.
07:52 (upbeat music)
07:54 What we got here is six ounces of moose head lager.
08:01 We got about an ounce of soy sauce.
08:04 We have two tablespoons of crushed garlic
08:10 and we have two tablespoons of pesto sauce.
08:14 What I do is take, we mix that up,
08:19 put it in container glass.
08:23 You get these shringes.
08:24 This one, you can get them down at any cooking store.
08:29 You might not have them, but they can probably order them.
08:32 And what you do is you take it, put it in your sauce,
08:36 drop your mixture, stick it into your venison
08:42 and just push it in real slow.
08:45 You can see the venison actually pumping up
08:47 with all those juices.
08:48 See some spit out the end.
08:51 Take another bunch,
08:57 push it into your meat,
08:59 inject it in there, different spots.
09:02 This is really good.
09:07 Take the excess, spray it back into the container,
09:12 put it away.
09:13 Now you got that ready and have a good flavor.
09:17 (upbeat music)
09:20 (upbeat music)
09:23 Okay, what we're doing now is we're gonna make
09:36 a mango chipotle marinade.
09:39 And we take in one mango and chopped it up.
09:45 We're gonna put it in the food processor.
09:50 Got a six ounce can of chipotle.
09:53 They're smoke flavored.
09:57 They're really good.
09:59 Gives a lot of flavor.
10:03 They got kind of a slow heat.
10:06 So I call it slow heat because it's not really hot,
10:10 super fast, but it comes on and it's really good.
10:14 (food processor whirring)
10:19 (food processor whirring)
10:22 Chop it to it's a puree.
10:27 Then you can take this mix
10:32 and put it in with your wild game.
10:40 You can take one of them freezer bag, plastic freezer bag,
10:43 make it real easy on yourself.
10:47 So you don't have to mess up a bunch of dishes.
10:50 We'll set this over here.
10:54 We take, we have some made up previously.
11:00 You take it, you pour it in your bag.
11:04 You let it marinate for a couple hours in your refrigerator.
11:12 You don't let it sit outside until where it heats up.
11:16 (food processor whirring)
11:19 Mm, that's good.
11:26 That's some good mango chipotle sauce.
11:29 Woo.
11:30 (upbeat music)
11:45 We've got sun dried tomatoes.
11:47 We have basil.
11:50 We have little mint leaf.
11:53 We have some rosemary.
11:56 And we're gonna take and chop this up a little bit.
12:00 What I've done earlier, before I marinated this,
12:03 I cut a slit in it with a knife.
12:05 I've taken a knife and I've cut a slit
12:07 into this pork tri-tip and made a pocket.
12:11 And I'm gonna stuff all this ingredients in there,
12:14 mix it up, stuff it in there,
12:17 and make a little stuffing so that we get
12:20 that flavors going inside the wild pork.
12:25 Any wild game is really good.
12:27 It's all natural.
12:28 And these are all 100% roadkill.
12:32 I'm just kidding you.
12:34 No, this is some good stuff.
12:36 So we'll get all this chopped up, mix it together.
12:43 Take some of the goat cheese, mix it in there.
12:45 Don't have to be fancy, it's just a stuffing.
12:49 And it's gonna cook inside this pork.
12:51 So we take it,
12:54 stuff it inside.
12:58 This is pretty good.
13:12 This is the best part.
13:13 Let's clean my hands off here.
13:16 Now we're ready to take this wild game over to the pit,
13:20 throw it on, let it sizzle a little bit.
13:23 (upbeat music)
13:41 Okay, we come back over to our fire.
13:43 We got it down, there's a good bed of coals.
13:46 There's enough wood still burning.
13:48 What we'll do is we'll add a piece here and there
13:51 to keep the fire going so that it doesn't burn out.
13:55 And we're ready to cook.
13:56 So I'll throw a couple pieces on.
13:59 This is to add smoke to flavor the meat.
14:05 And it's also to keep the fire going.
14:07 'Cause if you don't add wood to it, it'll burn out
14:10 and then what you're left with is your half cooked meat,
14:14 you know, your steak's half cooked.
14:17 It gotta have a lot of heat to carry into the meat.
14:20 We're gonna lower down this screen a little bit.
14:23 We're gonna throw our meat on.
14:24 (upbeat music)
14:27 In venison, you don't wanna cook too much.
14:33 There's not a whole bunch of fat in it
14:34 so it doesn't have that chance to take the high heat.
14:37 It'll dry out on you.
14:39 So you wanna do is cook it on a low to medium heat.
14:43 Cook it slow.
14:46 And you wanna eat it pretty rare.
14:49 Not raw, but rare.
14:51 You want it on the rare side so it's nice and juicy
14:54 and you get all that flavor of that wild game.
14:56 Alrighty, here we go.
14:58 We're gonna put our wild game up on the pit.
15:02 Get it going.
15:03 You wanna check it out.
15:05 You wanna put your hand above the grill.
15:07 You can leave it more than three seconds.
15:09 That's a medium fire.
15:11 If you can't leave it, if you put it up
15:14 and in three seconds you gotta pull it out,
15:16 that's a hot fire.
15:17 So you wanna put it up there.
15:19 You can count to five, six, that's a good flame.
15:22 We just leave it there, let it smoke.
15:24 The pork's got chipotle mango sauce on it
15:27 so we don't really need to salt it.
15:29 And we're just gonna leave that as a natural flavor,
15:32 you know, along with the chipotle mango,
15:34 which isn't natural, but it's a good marinade.
15:37 And along with the stuffing, it's gonna just bring out
15:41 a lot of flavors in that.
15:43 That piece of meat's gonna be really good.
15:45 Gonna take a little light coating of garlic salt,
15:49 basil, oregano, dried basil and oregano.
15:53 Throw it up there on that venison
15:55 just to give it a little bit of flavoring
15:58 on the outside coat.
16:00 Let the rest of the ingredients in it,
16:03 you know, the injection to kinda let it flavor it
16:06 throughout, kinda leave it up here on a low fire.
16:10 And we can take it down just a notch.
16:14 It'll get a little hotter, it'll cook a little faster.
16:19 With the chipotle sauce though, the sugars in it,
16:22 or the mango, we don't want it to cook too fast
16:25 or too high heat 'cause it'll burn the outside edge
16:29 and make it blacken.
16:31 That's no big deal, but you know,
16:32 it looks better when it's cooked right.
16:36 What we have here is pork loin ribs.
16:42 You can get them at any market.
16:45 You can go down, get some of these.
16:50 We're gonna take and sprinkle some seasoning on 'em.
16:55 Now on the bone side, you can put a little bit more seasoning
16:58 'cause you're really not eating that side anyway.
17:01 But you don't wanna put too much on it
17:03 because too much salt on pork will overpower
17:07 the flavor of the pork.
17:08 And then what you'll have is somebody saying
17:10 that your ribs are too salty.
17:13 So you just wanna put a little bit of light coat on that.
17:17 Flip 'em over.
17:18 Add a little bit more salt, just a little.
17:26 Sprinkle a little across.
17:29 With these pork ribs, we're gonna take 'em.
17:32 You're gonna stretch 'em out on the pit.
17:35 You stretch 'em out on the pit like that.
17:42 And what happens is, is you take and as you're cooking 'em,
17:46 they're gonna start to shrink.
17:51 And what you wanna do is you wanna put 'em bone side down.
17:54 Anytime you're cooking with bone,
17:55 it's always bone side down first.
17:58 If you have meat that doesn't have any bone in it
18:00 and it has fat, you wanna cook it fat side down first.
18:04 You wanna cook that up so that you're not burning the meat.
18:14 You cook the bone side down first.
18:18 It gets it cooking, then you can flip it over
18:21 and then you just finish it off with fat.
18:24 Meat that has fat in it, you wanna cook the fat side first
18:27 and burn all that fat up.
18:29 It doesn't burn into the meat.
18:31 And then you just kinda flip it over again,
18:33 finish it off on the other side.
18:34 When you get it done and it starts to shrink up,
18:37 you get these, between the ribs, this'll start puffing up
18:41 and it'll start looking like a washboard.
18:44 And what it'll do is it starts cooking through,
18:47 then you're pretty close to flipping it over.
18:49 You flip it over, finish it off.
18:51 If you can grab it with a hook,
18:54 like right now you grab it, see how loose it is?
18:57 When this is ready, you'll be able to grab it in the middle
19:00 and it'll almost stay stiff the whole length through.
19:03 So when this gets ready to be done, it gets done.
19:06 We'll flip it over and I'll show you how that is.
19:10 Wild pork and venison, you wanna keep turning it over
19:14 so that it keeps cooking, especially when you're cooking
19:18 with an Oak Pit barbecue and the red oak.
19:21 It's not like going back east or Texas or Louisiana.
19:25 They just smother it in sauces
19:27 and you're eating more of the sauce than you are the meat.
19:29 Here in the Central Coast, in the Western-style barbecue,
19:33 it's more or less taking just the flavor of the meat
19:36 and the wood that you're cooking it with.
19:39 And the red oak is absolutely the world's best.
19:43 What we were talking about earlier, them shrinking up,
19:46 what we wanted to do is look for this meat
19:48 to start puffing up in between the rib bone.
19:51 And that's exactly what it's doing.
19:53 It's starting to look like a washboard.
19:55 However, we still got about another five,
19:58 10 minutes on this side.
20:00 So what we'll do is we'll turn our wild game over
20:03 'cause it's due.
20:04 And then we'll go over and make our salsa,
20:08 get it ready for when we're done here.
20:12 (upbeat music)
20:15 (upbeat music)
20:17 Okay, today we're gonna be making some big brise hot salsa.
20:23 This is my own little concoction that I make up.
20:28 And what we're gonna be doing,
20:29 it's gonna be using some Italian stewed tomatoes.
20:33 We're gonna be using some Serrano chilies.
20:41 We're gonna be using some basil, cilantro,
20:46 red onion, and garlic.
20:51 We're gonna start off by taking three garlic cloves,
20:56 peeling them.
20:57 We're gonna chop them up,
21:01 throw them inside our fruit processor,
21:03 along with about seven Serrano chilies.
21:07 Seven's kind of hot.
21:09 You wanna have it a little bit more mild,
21:11 you wanna probably start off with four or five.
21:13 I like it hot.
21:16 I was introduced to the chili as an early age.
21:18 Fell in love with it.
21:20 The hotter, the better.
21:21 So what we can do is cut these garlic up,
21:28 chop them up a little bit.
21:29 Don't have to be chopped up a whole lot
21:31 'cause they're going in the processor,
21:33 but I like to get them started.
21:37 Then we're taking, once we get these chopped up
21:41 and thrown in, peeled,
21:43 we take our Serrano chilies,
21:49 we're gonna chop them up a little bit,
21:51 throw them in our processor.
21:53 We'll start our processor,
21:56 get these refined down a little bit
21:58 'cause you want them in little small pieces
22:02 so you're not biting into a big chunk of chili
22:05 and burning half your lip off.
22:07 And then be going to the hospital
22:10 and that would put your lips in contraction
22:12 and you won't be able to eat anything
22:14 except for ice cream.
22:15 But that's the way we like it around here.
22:19 Got a whole red onion.
22:21 Already started chopping it up a little bit.
22:24 What I wanna do is take and get the chilies chopped
22:31 along with some cilantro.
22:36 Throw that in there.
22:37 Give it a good flavoring.
22:39 Throw our onion in.
22:40 Get that going.
22:51 Last thing we put in is the tomatoes.
23:01 We put them in because we want them
23:03 not so much as a puree,
23:06 but we want them kind of coarse chopped.
23:09 So we just do it just a little bit.
23:13 Wanna add our basil.
23:16 We chop some of that up.
23:17 Put a little bit more of the cilantro in with it
23:21 'cause you wanna leave that real coarse
23:26 'til you get it all mixed up, going round.
23:33 That's Big Bryce Hot Chili Salsa.
23:36 Take a little taste test, see how this come out.
23:43 See if it's hot enough.
23:45 Oh yeah, just like fire.
23:52 Fuego, it's done.
23:54 (upbeat music)
23:56 (upbeat music)
23:59 The venison is done, ready to be pulled off the pit,
24:18 put off into some spot
24:20 where you might wanna just let it stay warm.
24:22 (upbeat music)
24:26 (upbeat music)
24:28 Our pork ribs are just about ready to be turned over.
24:31 Before we turn them over though,
24:33 I wanna spray them down with some of the apple cider.
24:37 Give them that nice sweet flavor.
24:41 Even spray some of the Wild Game with it.
24:45 Have fun with it.
24:48 This back strap is ready.
24:51 We're gonna take and pull it off the pit.
24:54 (upbeat music)
24:57 You can use cranberry juice,
25:01 you can use cranberry apple juice,
25:05 anything that has nice little sweet flavor
25:07 that you think you might wanna try,
25:09 you can put it on there.
25:10 You can put a little wine here
25:12 and spray wine on your meat.
25:14 Anything that you wanna put into a little spray bottle
25:17 that you think that might enhance the flavor of your meat,
25:20 you can go ahead and do.
25:22 Along with this Oak Pit Barbecue,
25:25 with that oak flavor coming through there,
25:27 you're gonna have a really good tasting meat.
25:30 Now this pork ribs, they're ready to be turned over.
25:33 This is the golden brown that we've been looking for.
25:38 If you look on the ends of the meat on the rib,
25:40 you can start seeing the rib bones starting to show up.
25:44 They're sticking out about a quarter inch.
25:47 Then they're just about ready to be pulled off.
25:49 We're just finishing it off on the meat side
25:51 and it should be able to be pulling this off
25:54 within 10, 15 minutes.
25:56 So what we're gonna do,
25:57 this is gonna keep adding flavor to it
25:59 and keep the moisture in
26:02 by spraying it with some apple cider.
26:04 And this is gonna be really good.
26:07 Now with a farm raised pork,
26:11 you can have it pink, not red, but pink.
26:14 You take it off just as it's pink
26:17 and it'll continue to cook to a pink to a white.
26:20 So, I mean, you want it done.
26:23 That's no doubt.
26:24 The wild pork's more important
26:26 to finish all the way through,
26:28 but farm raised pork isn't that critical.
26:32 You can have just a little bit of pink in it.
26:35 (upbeat music)
26:38 Okay, once these ribs finish off here on the fire,
26:44 just before they get completely done,
26:46 what we're gonna do is we're gonna take them off.
26:49 We're gonna put them in an ice chest.
26:51 Now, an ice chest, as well as keeping things cool,
26:56 keeps things warm.
26:57 (upbeat music)
27:00 And I said earlier, when you take your ribs
27:11 and you pick 'em up,
27:14 there you go.
27:17 See, they're not quite done yet.
27:19 When you pick 'em up like this,
27:21 if it all picks up together
27:23 in like almost not quite a solid piece,
27:26 but a pretty good,
27:27 that it's not loose,
27:31 not quite there yet,
27:35 we're just gonna let 'em cook for a little bit more.
27:38 Might have to turn 'em over one more time
27:40 to add more flavor to 'em,
27:42 but I think as long as we keep 'em on this side,
27:45 keep spraying 'em down with some apple cider,
27:48 we oughta be all right.
27:49 This wild pork looks like it's coming along.
27:55 We just keep turning it
27:56 so they get cooked all the way around.
28:01 And being it's been stuffed and cut in the middle,
28:06 it's gonna cook a lot faster
28:08 than if it was a whole piece that wasn't stuffed
28:11 because you get that layer around the outside that cooks
28:14 and the center's getting cooked along with it
28:17 'cause it's been opened up.
28:19 So we'll let that cook for a little bit
28:21 and we'll just be back in about another couple minutes.
28:25 I think I'll add a little bit more wood onto this fire
28:28 'cause after we take this off,
28:30 we're gonna throw some tri-tip and some chicken on.
28:33 I just added a couple of green pieces of wood
28:40 that keeps the smoke flavor coming up through your meat.
28:43 It's like smoking it in a smoker,
28:45 even though that it's on an open pit, barbecue pit.
28:49 The heat with them big bed of coals
28:53 is taking that smoke flavor
28:55 and just bringing it up right through the meat.
28:57 And you're cooking the meat through and through
28:59 and it's just soaking up all that flavor from the wood.
29:02 And what you can do if you don't have green wood,
29:06 you can take cured wood,
29:08 some of the wood that's been split,
29:10 you can get it at the local market
29:13 or somewhere where they sell oak wood.
29:15 You never know, some of these liquor stores
29:20 carry wood chips in bags or they have bundled oak wood.
29:24 And you can buy a little bundle and you can take it home.
29:27 Or a couple of bundles,
29:29 you take a couple of two, three pieces,
29:32 you can soak it in a five gallon bucket of water.
29:35 So when you got a good bed of coals going,
29:39 you throw that soaked wood in there
29:41 and it'll smoke like it was green wood.
29:43 And it'll get all that good smoke flavor
29:45 right up through your meat.
29:46 And that's what you're looking for
29:48 on the Oak Pit Barbecue,
29:50 is that good Oak Pit smoke flavor,
29:53 that red oak flavor.
29:54 There's nothing like it in the world.
29:56 (upbeat bluegrass music)
30:00 (sizzling)
30:03 We've turned our ribs over.
30:13 They're ready to come off the pit.
30:15 What we're gonna do is take and put them inside
30:17 an ice chest and let them stay in there
30:21 for another half hour.
30:24 While you're cooking the rest of your meats
30:26 or if you haven't prepared some of your foods in advance,
30:30 you can go ahead and prepare your other foods.
30:33 So we're gonna pour some moose head beer
30:37 over the top of our meat.
30:38 Pour it down in there.
30:42 That's gonna stay nice and hot in there.
30:45 That's gonna soak up all that flavor.
30:47 And we're just gonna let that soak in there
30:49 for a good half hour.
30:51 And then it'll be ready.
30:52 It'll be nice and tender.
30:55 It'll be full of flavors.
30:56 Flavors you've never even tasted before.
30:59 (upbeat bluegrass music)
31:02 We put our pork ribs away
31:14 and we let them stew in some beer.
31:16 We still got our wild pork on the pit
31:20 'cause we wanna make sure that it's cooked
31:22 all the way through.
31:23 It's been over on the corner where it's got lower heat.
31:27 So it's been cooking a lot slower.
31:29 We're just letting them juices from that stuffing
31:32 go out throughout the pork,
31:33 make sure it's done and we ought to be ready.
31:36 So right now, what we're gonna do
31:38 is we're gonna throw some chicken
31:40 and some tri-tip on the pit.
31:42 Again, with the chicken,
31:45 you're gonna put it bone side down first,
31:48 but first we're gonna flavor it
31:49 with some garlic salt, parsley, basil and oregano.
31:56 Okay, we're just flavoring the rest of our chicken.
31:59 Then we're gonna flip them over.
32:02 We can take the wing,
32:03 we tuck it back like this.
32:05 That way it cooks all the breast around it
32:07 without the wing covering it.
32:09 Finish off the flavoring with our salt.
32:12 Now we're ready to throw our tri-tip on.
32:16 Throw our chicken over here together.
32:18 Reason you wanna cook it from the bone side first
32:21 is because you can cook it longer on the bone side
32:25 and you can not burn it,
32:27 but cook it a little more well done
32:30 than it would be on the meat side.
32:31 So you cook it up through
32:33 and later I'm gonna show you how
32:35 to look for the color on the edge of the meat
32:37 as it comes up, it's starting to cook through,
32:40 then you throw your chicken back over
32:42 and let it finish off.
32:44 You only have to turn it once.
32:45 (upbeat music)
32:48 We're putting our garlic rub onto the tri-tip,
32:53 same as bone side down.
32:55 If it has no bones, you put the fat side down.
32:58 You throw the fat side down,
32:59 it starts to drip from the heat and it starts cooking.
33:05 And with beef, you got a lot more marbling through the meat.
33:09 And so what you're doing is you can cook it
33:11 at a higher temperature 'cause it's not gonna dry out
33:13 like wild game will.
33:15 And it takes and boils that fat throughout the meat
33:20 and gives it all that good flavor.
33:21 (upbeat music)
33:25 The rub is basically garlic salt, parsley,
33:30 oregano, spices that you can get.
33:33 You get different rubs.
33:34 You can go down to your local store and get garlic salt
33:38 with all the seasonings mixed in.
33:40 You can experiment around and make your own rub.
33:45 And basically a rub is, it's just a salt
33:49 you throw over the top of your meat.
33:51 You kind of rub it in.
33:52 And that's why they call it a rub.
33:54 And then you just throw it on the pit
33:56 and let the oak wood do the rest.
33:58 (upbeat music)
34:01 Like I say, you can cook the fat side down
34:15 a lot longer than you can the meat side.
34:18 And that's why you put the fat side down.
34:20 'Cause you wanna take and burn all that fat
34:22 and give it a nice crust on that one side.
34:25 We're gonna let this cook for a little bit.
34:31 Being it's a thicker meat and the chicken's
34:34 a little bit bigger than what you would at steak,
34:37 we'll let them cook for a little bit
34:38 so that they're well along in their cooking process.
34:41 And then we're gonna take some steaks and throw them on.
34:44 They don't need to cook as long.
34:45 So we're gonna let the chicken
34:47 and the tri-tip cook for a little bit.
34:49 Then we'll add the steaks
34:51 and then finish them off all together.
34:53 What I'm gonna do now is throw a couple more pieces
34:55 of red oak in here.
34:56 Let that good bed of coals take over.
35:00 Get that smoke flavored through the meat.
35:06 And we should be ready here in a little bit.
35:09 Won't take too long.
35:11 We'll put the steaks on.
35:12 We'll finish everything off.
35:14 We'll sit down, we'll eat.
35:18 (upbeat bluegrass music)
35:21 (upbeat bluegrass music)
35:25 (upbeat bluegrass music)
35:28 (upbeat bluegrass music)
35:31 (upbeat bluegrass music)
35:55 (upbeat bluegrass music)
35:59 We're letting that meat cook over there.
36:14 We're gonna have a nice cold moose head.
36:24 And enjoy the rest of the afternoon.
36:26 (upbeat bluegrass music)
36:29 It's really smoky, so the fire's not getting enough oxygen.
36:54 So I'm raising this up
36:55 so that the wind can get in there a little bit.
36:58 Clear it out and then start that to cooking.
37:02 Getting that flame back up
37:03 so we can get the heat back up into the pit.
37:06 (upbeat bluegrass music)
37:10 You want it to cool off so that you have a coal fire.
37:15 You want a hot fire.
37:16 And that's the whole secret behind cooking.
37:19 You want a hot fire with an adjustable pit
37:22 and that's what makes it easy.
37:24 'Cause you can raise and lower it and adjust it.
37:26 But you do want to keep the fire going.
37:29 And if you're cooking a lot of meat,
37:31 you gotta maintain the fire.
37:33 You just can't throw a bunch of wood in there,
37:35 let it burn and think that you're gonna cook
37:38 'cause it'll burn out.
37:39 Now we've got the flames going.
37:41 See the smoke's died down a little bit.
37:43 You wanna get it down to where you can start feeling again.
37:48 Remember I told you earlier,
37:49 you wanna keep your hand there for over three seconds.
37:51 It's a medium fire.
37:53 You can't keep it for three seconds, it's a hot fire.
37:56 You leave it there too long,
37:58 that next thing you're gonna be smelling
37:59 is your hand cooking.
38:01 So you wanna take it off and not leave it on there.
38:04 We don't wanna have you going dial 911
38:06 'cause your hand's on fire.
38:07 Got a good bed of coals now.
38:11 The fire's stirred back up.
38:13 The flame is bringing the heat up through the meat.
38:15 It's bringing the smoke from that greener wood
38:18 up through the meat.
38:19 So we can just put her back down here, let her go again.
38:22 (upbeat music)
38:25 Now if you look on this chicken,
38:30 it's starting to get a little bit of a color,
38:32 a little brown on the bottom,
38:34 kind of a yellow in the middle.
38:36 It's still translucent on top.
38:38 This chicken, you can see it,
38:39 it's starting to cook up through.
38:41 It'll get up in here, it'll be ready to turn.
38:44 Once that comes up halfway through,
38:46 we're getting to where there's a good enough fire
38:49 and we'll be able to turn this chicken over.
38:51 Good hot fire, you let it cook on one side,
38:54 you throw it over, let it cook on the other side.
38:57 (upbeat music)
39:00 Now you come in here, we're looking at our wild pork.
39:06 I think it's been on here long enough.
39:08 You take and you push against it
39:10 and you can tell by, if it's really spongy,
39:14 it'll be real spongy that it's not done,
39:16 but as it got a little spring to it, it's done now.
39:20 And it can be taken off,
39:21 put in with the rest of our pork, let it steam,
39:24 and we'll cut it up a little bit later.
39:29 It'll be ready to eat.
39:30 It's got a good Chipotle mango marinade,
39:34 been sitting there.
39:35 All the juices from the inside of that stuffing
39:39 is cooking out through that meat.
39:41 We're gonna take it off now.
39:43 We're gonna put it in with the rest of the pork.
39:46 Got a lot of flavor in it.
39:47 (upbeat music)
39:51 This tri-tip is ready to start turning.
39:56 As you can see, it's starting to curl up on itself.
40:00 When it starts to do that, it needs to be turned over.
40:05 We're ready to turn it over.
40:06 As you can see on this side, it's just right.
40:11 We'll let it cook on this side as long again,
40:16 and it'll be ready.
40:17 Now this chicken, it's about ready to turn over too.
40:22 We're gonna turn it over.
40:23 There's that golden brown that you're looking for.
40:26 You want it cooking over a hot fire.
40:29 Let's put it back down,
40:31 get it back up to the hot fire
40:32 'cause you want a crisp skin.
40:34 Cooks through and through,
40:38 and you get a nice crispy skin to it,
40:41 a nice little crunch.
40:42 That meat inside is sealed off in there,
40:45 and what you're gonna get is a nice,
40:49 juicy, well-done piece of chicken
40:52 with a little crunchy skin.
40:53 Everybody seems to love that.
40:55 You get that good oak flavor in there.
40:57 If you cook it too low a heat,
40:59 what you're gonna do is it's gonna cook it so slow
41:02 it's like smoking it,
41:04 and your skin's gonna be a little bit more rubbery,
41:07 not so crisp,
41:08 and what you want is a good, crisp skin.
41:10 (bluesy music)
41:13 So you can see on this end,
41:16 it's a little thinner meat,
41:18 and as it goes up into the tip itself,
41:21 it gets a little thicker.
41:22 So it's a thicker meat.
41:24 It's gonna take a little longer to cook.
41:26 The thin piece isn't gonna take so long to cook.
41:29 So as it cooks,
41:31 the thin piece will be well-done.
41:33 The thick part of it will be medium-rare to rare,
41:37 and that's what you're looking for
41:39 because you wanna satisfy everybody,
41:41 and everybody gets their own cut,
41:43 whatever they want.
41:44 They come in and say, "Well, I like it well-done."
41:47 Well, this thin piece is gonna be well-done.
41:49 Same with over here.
41:51 Then you want somebody who says,
41:52 "Hey, I like it a little bit more rare,"
41:54 then you have the cut off the thick piece.
41:57 So you get it all the way through.
41:59 Red meat, you wanna eat red.
42:01 You wanna have it anywhere from medium-rare to medium-well.
42:07 You don't wanna overcook it
42:09 'cause you cook all the nutrients out.
42:12 People, you know, I know you like it dry
42:14 or actually more well-done than rare,
42:17 but if you're gonna cook and eat tri-tip,
42:20 try it rare if you try it at all.
42:22 It is really a good-flavored meat.
42:25 And they made these canines here
42:28 for ripping and shredding meat years and years ago,
42:31 and we still have 'em,
42:33 so you might as well make use of 'em.
42:34 If you're gonna have a barbecue
42:36 and you wanna impress your friends,
42:39 cook it the way I'm telling you right now,
42:41 you can't go wrong.
42:43 If you burn it, throw it over the fence,
42:45 go out and get you some home take,
42:47 take home, and then blame it on the neighbor.
42:50 Say the neighbor stole your meat
42:51 or the neighbor dog took it or whatever.
42:54 You don't wanna start off
42:55 impressing your friends with burnt meat.
42:57 (upbeat music)
43:00 Now what we got doing here,
43:06 we got a good melt going on,
43:08 and it's kinda raining.
43:08 I'm gonna lift the grill,
43:10 let you get a shot of that dripping.
43:12 That's what you're looking for.
43:14 It's like a rain.
43:15 It's got a good sound to it.
43:17 Sizzle hits that fire and spits back at you.
43:21 So we let it back down here,
43:23 let it continue sizzling.
43:25 Now I'll get that good bubble,
43:27 and you see the bubble is starting to come up through.
43:30 This is what you wanna look for
43:31 in your chicken close to being done,
43:34 is it starts to bubble back through.
43:36 When it starts bubbling back through,
43:38 it's getting pretty close to being done.
43:41 'Cause what you're doing,
43:42 you're cooking it through and through.
43:44 See all them juices coming back up through?
43:47 You got that meat here cooking.
43:49 This right here along the breast,
43:52 it starts to split.
43:53 Now that you got that charred skin on that side,
43:56 you can just turn it over,
43:58 'cause it's pretty close.
43:59 You just wanna get the rest of the pink
44:01 out of the chicken so you can turn it back over
44:03 onto the bone side for right now.
44:06 Let it finish off.
44:07 And we'll put it in along with the beer
44:13 and the pork ribs.
44:14 The tri-tip's getting pretty close.
44:17 So what we're gonna do now,
44:18 we're gonna get ready to put our bread on.
44:21 (upbeat music)
44:24 I got some butter, some crushed garlic in here.
44:31 What I'm gonna do is I'm gonna put it on the edge of the pit,
44:33 let this melt, get it ready for to put on the bread,
44:37 because once we pull all this meat off,
44:39 we're gonna put our bread on.
44:41 Once our bread's done, we're done.
44:44 So I'm gonna let that sit over there, let it melt.
44:48 I'm gonna get the steaks that I got.
44:50 I'm gonna put them on the pit
44:52 because they don't take very long.
44:54 And by the time the tri-tip and the chicken's done,
44:56 the steak will be done.
44:57 (upbeat music)
45:01 The rib eye steaks, you can see the marbling in them.
45:05 Again, the steaks, they can be cooked on a higher heat.
45:08 They're only about inch and a half thick.
45:10 So you wanna put them on your pit.
45:12 You wanna cook them about anywhere
45:16 from six to 12 minutes a side,
45:19 no more than 12 minutes.
45:21 You don't want it, that's if you want it well done.
45:24 What you wanna do, anywhere,
45:26 you got a nice hot fire,
45:28 six to eight minutes is about all you need.
45:30 So we're gonna drop it down here just another notch,
45:33 put my hands over the top.
45:35 I can count to about five or six
45:37 before it start to heat up really good.
45:40 So I'm gonna leave it at that.
45:42 Might take and stir the fire up a little bit more,
45:44 the coals, get that heat coming back up through there.
45:49 Bring some of that smoke from that oak wood back up.
45:51 Flavor that meat.
45:55 Because like I said, again and again,
45:58 if I hadn't said it once, I'll say it a thousand times,
46:01 that oak pit barbecue, to me,
46:04 is the best barbecue in the world.
46:07 (flute music)
46:35 Okay, the tri-tip's ready.
46:37 Perfect.
46:42 All right, our chicken's done, our tri-tip's done.
46:49 We're gonna take them off the pit now
46:51 as our steaks finish out.
46:53 We're gonna put them in the ice chest
46:57 along with that beer and the rest of our meats.
47:00 And we're gonna make it nice and steamy, there it is.
47:05 Oh, it's gonna be good.
47:07 Take them chicken, see that nice golden brown?
47:15 That skin all charred up, it's cooked through and through.
47:22 That'll just melt right off the bone.
47:25 PP chicken, positively perfect.
47:28 (blender whirring)
47:34 (flute music)
47:37 I turn this steak over,
47:39 let it finish out on this other side.
47:41 Looking good.
47:44 We're cooking it a la naturel,
47:46 just the oak pit barbecue with that oak flavor,
47:49 oakwood flavor, and the rub that we put on it,
47:52 the garlic salt, parsley, oregano.
47:55 The secret to cooking these are the same
47:58 with all the other meats, cook it through and through.
48:01 They're thin enough to where they've been cooked
48:03 on one side where the juices come back up.
48:05 This is the same as going on right now.
48:08 You see these juices coming back up through the meat.
48:11 This meat's just about ready to turn off.
48:13 I'm just gonna flip it over one side,
48:15 sear it just a little bit on the other side,
48:18 and then they'll come off and they'll go into our pit too.
48:22 We'll throw our bread on, we'll finish our bread off,
48:25 and then we'll be ready to cut this meat up and serve it.
48:28 (upbeat music)
48:31 That's good, we're done there.
48:36 Okay.
48:38 We're gonna take this garlic butter,
48:45 it's all been melted down in with that garlic,
48:50 crushed garlic, we're gonna mix it up,
48:52 put it on our French bread that we got together,
48:57 the garlic and the butter.
48:59 We'll take it, we'll put it on our bread, spread it out,
49:04 spread it in there, let it soak in.
49:07 (upbeat music)
49:09 Okay, we've got two types of bread for garlic bread.
49:15 One is just a regular loaf of French bread
49:19 that we've taken prepared with butter and garlic.
49:22 The other one is focaccia.
49:24 We're gonna take it, we're gonna throw it open side up.
49:27 What we're gonna do is let that heat come through
49:30 and melt that butter into the bread.
49:33 We're gonna take a little, make a little crust
49:35 on that outside edge, and then that garlic butter
49:38 is gonna soak inside to the bread.
49:40 Then we're gonna turn it over,
49:41 we're gonna brown it on the bottom side.
49:44 There's really no secret to cooking bread,
49:46 just don't burn it.
49:48 You just wanna get it hot enough to where it starts
49:49 to crust, it's pretty much ready.
49:52 Then what we're gonna do is we're gonna flip it over now.
49:55 We're gonna let it burn, let it burn a little bit.
49:58 We're gonna let it turn golden brown
50:00 on the bottom side with that butter.
50:02 We'll pick it up in a minute and I'll show you how it is.
50:07 Let's check it out.
50:09 Okay, that's looking good.
50:11 You can see the edges, they're all browned out.
50:14 That started to make a crust on the bread.
50:17 It's got the butter and the garlic on it.
50:19 We're gonna take this one off, set it aside.
50:23 Same with focaccia, you see the brown
50:24 coming around the edges?
50:26 That's what you're looking for.
50:27 That's all you want, just a little bit of brown,
50:29 doesn't have to be much, it's just hot bread.
50:32 And then we'll just take it over to the cutting block,
50:35 we'll chop it up and then we'll grab some meat out
50:38 and start cutting it up and then we'll fix a plate
50:40 and we'll be ready to eat.
50:42 Throw it in the bread bowl.
50:45 That's all you gotta do for that.
50:49 (upbeat music)
50:51 (blender whirring)
50:54 Well, now we got our meats out on our cutting board.
51:13 We're gonna cut some of this up and put it in the plate here
51:18 and get it ready to serve.
51:20 I'm gonna throw this fork away, I'll just use my hand.
51:24 Been soaking in that beer.
51:26 That's some good stuff, venison, backstrap.
51:32 And I told you earlier about asking your friends
51:34 if they want venison, you say it really quiet-like
51:38 so they can't hear you, that way they can't answer it
51:40 and you get to eat it all yourself.
51:43 But if you're feeling like you wanna share
51:45 this wild venison and have somebody taste meat
51:49 that they've never tasted before, this is the meat.
51:51 It's all natural.
51:53 This is the wild pork that's stuffed with sun-dried tomatoes,
51:57 mint, basil, rosemary.
52:01 Oh, that's looking good.
52:05 That's perfect.
52:08 Let's see what that tastes like.
52:13 (upbeat music)
52:15 Oh, that is good.
52:18 Try to, you wanna cut it so it's cross-grained.
52:22 That way it's a nice, tender piece of meat.
52:24 You see the grains going across this way?
52:27 You wanna cut it cross-grained at a slight angle.
52:30 You see it on the ends, how well done that meat is?
52:35 That's perfect.
52:36 You get over into the middle,
52:38 you're gonna get into a little rarer meat.
52:42 But a good meat.
52:43 See, there's enough juice and pink in there.
52:47 That's nice meat there.
52:49 And it's well worth the wait of the barbecue to get at it.
52:54 Your chicken, all you do is you cut it, quarter it.
53:01 You got breast, people like breast.
53:04 Leg, for somebody that like leg, there you go.
53:07 That's all your meat.
53:09 We're ready to put it on a plate with some potato salad,
53:12 some salsa, and ready to go to town.
53:16 Now here's our potato salad that we made earlier,
53:21 put away in the refrigerator and chilled.
53:23 Brought it out, put that on the plate.
53:26 Put a little bit of a rib on there.
53:32 Little bit of a chicken.
53:37 Some tri-tip, take a little wild game,
53:40 put it in there, get a taste of everything.
53:44 You add a little bit of this salsa in here,
53:46 some hot salsa, in next to your potato salad.
53:49 You can mix it in with your meat, whatnot.
53:52 You eat it with your chips.
53:54 You know, it's good on your salad, potato salad or salad,
53:58 with a little salad dressing, ranch dressing,
54:01 and some salsa goes really good.
54:04 And it's just one of the best things you can do
54:08 for yourself and your family is to go out and barbecue
54:11 and everybody has a good time visiting.
54:15 Then when you're done, you can enjoy your meat
54:17 and just have a good time doing it.
54:21 That's it from Big Bryce Backyard Western Style Barbecue.
54:26 Keep it simple.
54:28 If you follow the tips that I've given you,
54:30 you can't go wrong.
54:31 (upbeat bluegrass music)
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